Vitamin C in papaya

The papaya (Carica papaya L.) is a tropical fruit that is native to the tropics of South America. It was first cultivated in Mexico several centuries ago but is currently being cultivated in most of the tropical countries. It is now widely cultivated in India, China, Sri Lanka, Malaya, Mexico, Brazil, Peru, Venezuela, Central and South Africa, Philippines, Australia and on most of the Pacific islands.

Papaya is rich in vitamins C as well as a good source of vitamin E and vitamin A. Vitamin C in papaya fruit is in range of 57 – 108 (mg/100g). One serving of papaya can provide about 100% daily requirement for vitamin C.

Vitamin is one of the antioxidants found in papaya. Antioxidant is any substance that when present at low concentration compared to those of an oxidisable substrate signifcantly delays or prevents oxidation of that substrate. Antioxidant functions are associated with decreased DNA damage, diminished lipid peroxidation, maintained immune function and inhibited malignant transformation of cells.

Because of its anti-inflammatory properties, papaya can relieve the severity of rheumatoid arthritis, polyarthritis and osteoarthritis. It has been reported that people who consumed the lowest amounts of vitamin C-rich foods were more than three times more likely to develop arthritis than those who consumed the highest amounts.
Vitamin C in papaya